What You Need to Know
Proteases such as papain or bromelain catalyze the hydrolysis of peptide bonds, reducing protein molecular weight and altering water‑binding properties. The resulting peptides increase solubility and create a reduced‑granular mouthfeel while preserving or enhancing flavor compounds. Precise control of temperature, pH, enzyme load, and reaction time is essential to achieve the desired texture without off‑flavors.
The Science
Primary Reaction
Proteolytic cleavage of peptide bonds by proteases